What I Ate {November 2020}

Mini Pecan Tarts {recipe}

Mini Pecan Tarts

2 tablespoons butter

1/3 cup sugar

1/2 tablespoon flour

1 large egg

1/2 cup light corn syrup

3/4 teaspoon vanilla extract

1/2 cup coarsely chopped pecans

1 pie crust

{1} Preheat oven to 350º.  Spray 21 mini muffin cups with baking spray.

{2} Roll out pie crust and cut into circles using an 1-1/2" cutter or juice glass. Press each circle into prepared muffin cups.  Using a fork, poke holes into the bottom of each crust. Sprinkle chopped pecans into each crust.

{3} In a small saucepan, melt butter.  Remove from heat and mix in sugar and flour until incorporated. Add egg and mix well. Whisk in corn syrup and vanilla.

{4} Spoon 1 tablespoon of sugar mixture per tart.

{5} Bake in the preheated oven for 13-15 minutes.  Let cool for 5 minutes, then loosen the edges from the side of the pan.  Transfer tarts to cool on a wire rack.